Easy Cornmeal Bakes | Lunch

The batter is similar to pancake batter but a little firmer, and they’re cooked

differently than pancakes. They’re fried in big clumps rather than flat, and with a

little more oil than typically used for pancakes. The result is crispy on the

outside and soft and fluffy on the inside. Although they are considered oldfashioned

food, there is nothing old-fashioned about the taste. They are perfect

for brunch as a change from pancakes and waffles. Serve them on their own, or

with jam.


¾ cup (95 g) unbleached all-purpose flour

½ cup (60 g) fine cornmeal or cornflour

¼ cup (30 g) millet flour or another

¼ cup fine cornmeal or cornflour

2 tablespoons light brown sugar

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon ground cinnamon or cassia

¼ teaspoon ground nutmeg

½ teaspoon vanilla essence or ¼ teaspoon vanilla extract

1 cup (250 ml) non-dairy milk

Canola oil


Stir the flour, cornmeal, millet flour, sugar, baking powder, salt, cinnamon,

and nutmeg together. Stir the vanilla into the nondairy milk. Add the milk to the

flour mixture and mix lightly, until just combined.

Heat about ¾ inch (2 cm) of oil in a large, heavy skillet over medium heat.

Test the oil by dropping a little bit of batter into the oil; the oil is ready when the

batter sizzles vigorously. (Do not forget to remove this small piece of batter from

the oil.) Carefully spoon the batter into the oil, using about 2 heaping

tablespoons of batter for each bake. Turn the heat down to medium-low and fry

the bakes for about 5 minutes, turning frequently to cook both sides evenly. The

bakes are ready when they are golden brown with a crispy exterior.

Drain on paper towels. Serve warm.

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